Family tradition dictates that my Thanksgiving menu includes a roast turkey, mashed potatoes, gravy, and dressing. Some years I make my classic stuffing recipe, and other years I make cornbread stuffing. This year I am making and sharing my Old Fashioned Thanksgiving Dressing Recipe. It is a traditional stuffing with celery, carrots, onion, fresh herbs, and dried herbs, all held together by an egg, chicken stock, and butter.
Sometimes I make my Thanksgiving stuffing in a slow cooker, but I really enjoy the crispy top of a dressing cooked in a casserole dish in the oven. Our Thanksgiving dinner this year will include all the traditional dishes, just scaled down for two.
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Why You'll Love This Recipe
This is my best stuffing recipe for a several reasons.
- It is is easy to make.
- It can be assembled the day before, except for adding the broth, then baked just before the holiday meal.
- This is the perfect side dish for a holiday turkey, ham or even beef tenderloin.
Ingredients
This old-fashioned recipe for Thanksgiving turkey dressing uses simple ingredients readily available at the grocery store. We just need to discuss a couple of them.
- The bread - The best bread for this stuffing is white bread. The type of bread you choose will affect the results. It should be something firm like a french bread loaf.
- I am not fond of sourdough in the recipe but if you like it, by all means, use it.
- You can also use the packaged dry stuffing "bread crumbs" made specifically for dressing recipes. Make sure you buy the unseasoned kind.
- If you dry out your own bread, use it in the next day or two.
- Herbs and Spices - My recipe calls for both fresh and dried herbs. If you prefer all dried herbs just increase the amount by half. I really like the freshness of using fresh herbs as well as dried ones.
Full ingredients list & measurements are provided in the recipe card.
Step-by-Step Instructions
Cube the bread and place on baking sheet. Bake at 200 degrees F until dried.
When the cubes of bread are dried out, place in airtight container until needed.
Melt butter (3 TBS) in a pot with the carrot, celery and onion over med heat.
Cook until the vegetables are slightly softened. Cool to room temperature.
Place the bread, seasonings, fresh herbs and cooked vegetables in a large bowl.
Add the broth. Stir with a wooden spoon until the seasonings are mixed in evenly.
Pour into a casserole dish. Melt the remaining butter and pour over the top.
Bake in 350 degree oven until heated through and the liquid is absorbed.
Variations
This recipe can be used as a base from which you create your own perfect dressing.
- Add sausage for a true southern dressing.
- Add oysters for a Louisiana spin.
- Add chopped dried apricots and pecans for a modern take on dressing.
Looking for More Thanksgiving Dinner Ideas?
Equipment
- Large Bowl
- Large skillet or Dutch oven
- Baking dish
- Airtight container
Expert Tips
How much liquid you need for this dressing recipe depends on the type of bread used and how stale or dry it is. I recommend starting with two cups of broth or stock, but you could need more. When you pour the dressing mix into the baking dish there should be a few tablespoons of non absorbed broth in the bowl. Go ahead and pour that in. It will cook out. If you see the dressing is beginning to dry out while baking, add stock, a little at a time until the desired consistency of the dressing is achieved.
Recipe
Old Fashioned Thanksgiving Dressing Recipe
Equipment
- Large bowl
- Large skillet or Dutch oven
- Baking dish
- Airtight container
Ingredients
- 4 cups White bread use stale bread
- 2 cups Chicken stock or chicken broth
- 2 stalks Celery diced into small pieces
- 1 Onion
- 2 small Carrots
- 6 tablespoons Butter
- 1 Egg
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Poultry seasoning
- 1 teaspoon Dried sage
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh sage
- 1 tablespoon Fresh rosemary
- ½ teaspoon Fresh thyme
Instructions
- Cube the bread and place it on a baking sheet. Bake at 200 degrees F until dry.
- When the cubes of bread are dried out, place in airtight container until needed.
- Melt half the butter (3 TBS) in a pot with the carrot, celery, and onion over medium heat.
- Cook until the vegetables are slightly softened. Cool to room temperature.
- Place the dry bread cubes, seasonings, fresh herbs, and cooked vegetables in a large bowl.
- Add the broth. Stir with a wooden spoon until the seasonings are mixed in evenly.
- Pour into a casserole dish. Melt the remaining butter and pour over the top.
- Bake in 350 degree oven until heated through and the liquid is absorbed about 45-45 minutes.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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